Low-gluten flour can be bought in grain and oil shops, baking shops or supermarkets.
Low-gluten flour is short for low flour, also called cake flour, which is called thin flour in Japanese. Low-gluten flour refers to flour with water content 13.8% and coarse protein below 9.5%. It is usually used to make cakes, biscuits, cakes and pastries, and pastries.
Extended data:
Flour suitable for all kinds of pasta:
1. Look for self-raising flour and low-gluten flour for steamed bread and rolls.
Self-raising flour is a kind of medium gluten powder, and a leavening agent is added. When self-raising flour is used to make dough food, there is no need to add any starter. If time is enough, it is also a good choice to ferment low-gluten flour with yeast.
2. Rich flour should be used for steamed stuffed buns and pies.
Fuqiang powder is fine, has high gluten content, less impurities and good taste, and is suitable for making pasta such as steamed stuffed buns and pies. However, the nutritional value of Fuqiang flour is much lower than that of whole wheat flour, so fortified Fuqiang flour has appeared in the market, adding beneficial ingredients such as vitamins and minerals.
3. jiaozi and noodles are made of high gluten flour and jiaozi flour.
High gluten flour has the highest gluten content, so the noodles made are the most chewy and not easy to soften and rot when cooked. The dumpling skin made of jiaozi powder is tender and smooth, which is not only effortless when rolling the skin, but also not easy to rot when cooking jiaozi.